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Northshore October 2025
Creating Twin Light Smokehouse’s smoked salmon or smoked mussels spread is not a quick-and-easy proposition, explains owner Melissa Marshall. The fish is first soaked in a brine of salt, sugar, and a strategically unspecified combination of herbs and spices. Then it is sliced and placed on racks, where it is refrigerated for 24 hours to draw out the moisture that the flavorful smoke will adhere to. Only then does it get infused with hickory smoke and then sealed up for sale. “We brine it, rack it, smoke it, pack it—it’s a long process.” But, she says, it’s totally worth it: “I’ve tried everybody’s smoked stuff and I don
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